pumpkin spice cake with cream cheese filling

this is a traditional pumpkin bread, made special. every bite is filled with pumpkin and the flavors reminiscent of fall – cloves, nutmeg, and cinnamon. a layer of cream cheese filling adds an almost cheesecake texture to the middle, while a streusel topping adds a buttery sweetness. this recipe makes 3 small cakes or 3 loafs. Extra cakes/loafs can be frozen and reheated when ready to eat.

for the filling:

2 8 ounce packages of cream cheese, room temperature

1/4 cup sugar

1 large egg

1 tablespoon milk

beat all ingredients together until fully combined – set aside.

for the streusel:

1 stick of unsalted butter, room temperature

3/4 cup all-purpose flour

3/4 cup light brown sugar

1/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

with your fingers, combine all ingredients until combined and crumbly. set aside.

gradually add flour mixture to wet mixture and stir until just combined (being careful not to over mix). add toasted, chopped walnuts, and chopped dates. stir to combine.

fill the 3 small cake pans or 3 loaf pans with half of the pumpkin mixture, splitting it evenly. add the cream cheese filling to the top of the pumpkin mixture, spreading it to cover the top. top the filling with the remaining pumpkin mixture. sprinkle the top of the 3 loafs with the streusel topping.

bake, in the center of the oven, for 65-70 minutes. allow to cool on a wire rack for about 15 minutes before inverting the loafs, removing from the pans, and allowing them to cool completely on the wire racks.

if not eating immediately, tightly wrap in plastic wrap and refrigerate until ready to serve. [allow to come to room temperature before serving – or warm slightly in the oven].